The Pioneer Woman Tasty Kitchen
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Grilled Vegetable Quesadillas with Goat Cheese and Pesto

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Level: Easy

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Description

Bursting with fresh grilled vegetables, melted mozzarella, creamy goat cheese and basil pesto, these grilled quesadillas are a delicious and unexpected choice for summer barbecues!

Ingredients

  • 1 whole Zucchini, Diagonally Sliced Into 1/4 Inch Pieces
  • 1 whole Summer Squash, Diagonally Sliced Into 1/4 Inch Pieces
  • 1 whole Red Bell Pepper, Stem And Seeds Removed And Cut In Thirds
  • ½ whole Red Onion, Sliced Into 1/4 Inch Rounds
  • 1 whole Portobello Mushroom, Cleaned And Sliced Into 1/2 Inch Pieces
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 pinch Salt
  • 1 pinch White Pepper
  • 4 whole Whole Grain Tortillas
  • 4 Tablespoons Basil Pesto, Divided
  • 2 cups Part-skim Mozzarella Cheese, Divided
  • 4 ounces, fluid Goat Cheese, Divided

Preparation

Start by preparing your vegetables and put them in a large bowl. Drizzle the sliced vegetables with the olive oil and season with salt and white pepper. Place vegetables on the grill (or in a grill pan) and cook for approximately 3 minutes on each side or until just tender. Remove the vegetables from the grill and let them cool for 5 minutes. Cut the grilled vegetables into roughly 1-inch pieces and set aside.

To assemble each quesadilla: Spread a tortilla with 1 tablespoon pesto. Sprinkle ¼ cup mozzarella cheese on ½ of the tortilla. Add ¼ of the grilled vegetables on top of the cheese and crumble 1 ounce of goat cheese over them. Sprinkle another ¼ cup mozzarella on top and fold the tortilla over to close. Place the quesadilla on a lightly oiled grill (or grill pan) and cook over medium heat for 3 minutes on each side until the cheese is fully melted. Remove quesadilla from the pan and repeat with the remaining tortillas and filling.

Slice and serve the classiest quesadillas ever.

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